Vietnamese Stir-Fried Beef Salad Recipe

Name: Vietnamese Stir-Fried Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Chinese white rice vinegar; 1 tablespoon garlic, finely chopped; salt; pepper; 2 teaspoons sesame oil; 3 tablespoons peanut oil; 6 tablespoons spring onions, finely sliced; 1 tablespoon fish sauce (nuoc mam or nam pla); 1 tablespoon soy sauce; 1 teaspoon sugar; pepper; 1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long; 3 tablespoons peanut oil; 5 tablespoons garlic, coarsely chopped; 8 ounces soft salad leaves (2 cups)

Servings: persons

3 tablespoons Chinese white rice vinegar
1 tablespoon garlic, finely chopped
salt
pepper
2 teaspoons sesame oil
3 tablespoons peanut oil
6 tablespoons spring onions, finely sliced
1 tablespoon fish sauce (nuoc mam or nam pla)
1 tablespoon soy sauce
1 teaspoon sugar
pepper
1 lb lean filet of beef, sliced against the grain 1/4-inch thick and 2-inches long
3 tablespoons peanut oil
5 tablespoons garlic, coarsely chopped
8 ounces soft salad leaves (2 cups)

1
In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
2
Gradually beat in the sesame oil and peanut oil.
3
Stir in the onions; then, set aside.
4
In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
5
Heat wok over high heat until very hot, then add peanut oil.
6
When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
7
Remove with a slotted spoon and drain on paper towels.
8
Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
9
Remove and let drain through a sieve.
10
Add the leaves to the dressing in the bowl and toss thoroughly to coat.
11
Garnish with garlic and top with beef.
12
Serve immediately.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons Chinese white rice vinegar, 1 tablespoon garlic, finely chopped, salt, pepper, and more.

Yes, Vietnamese Stir-Fried Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese Stir-Fried Beef Salad

How did you like this recipe?

Frequently Asked Questions